Buttermilk Cornbread

1. 1

   Preheat oven to 400u00b0. Whisk dry ingredients in a large bowl.

2. 2

   Divide butter between two 9- by 13-in. baking pans or ovenproof 12-in. frying pans and melt in oven, 4 minutes. Pour out all but a thin layer of butter into a small bowl to reserve; swirl remaining butter in pans to coat.

3. 3

   Whisk buttermilk and eggs in a medium bowl. Whisk in reserved melted butter. Pour buttermilk mixture into dry ingredients and stir until just combined.

4. 4

   Pour batter into pans and bake, swapping positions halfway through, until a toothpick inserted in center comes out clean, 25 minutes. Let cool.

5. 5

   *Find cornmeal at farmers' markets, healdsburgshed.com, and bobsredmill.com.

6. 6

   Make ahead: Up to 1 day, stored airtight.

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